[Sca-cooks] Contribution to the SCA-Cooks potluck

[A F Murphy]

I did chard cooked with verjuice. I was looking for some kind of greens,
because I was sure I could get good fresh ones, and I had verjuice from
trying something else.  Also, most greens recipes don't have to be
piping hot, and I knew that could be difficult to ensure.  I got this
from the Florifiles, under Vegetables. It was in a post from Phillipa
Seton.

> ***Green Poree for Days of Abstainence***
> The Medieval Kitchen
> Redon, Sabban, Serventi
> University of Chicago Press
> 1998
> Trim, cut up and wash it in cold water without cooking it, then cook it in
> verjuice and a little water, adding salt. It must be served boiling
> hot and
> good and thick. And in the bottom of the bowl, undr the Poree, put some
> salted or fresh butter and cheese or curd or aged verjuice.
>

I didn't verify the source, because this wasn't specified as needing to
be period cooking, and Phillippa seemed a good enough secondary
(tertiary?) source under the circumstances.  I also brightly left the
recipe home... so I forgot the "cheese or curd" but otherwise pretty
much just followed the recipe. Actually, I think that's OK, since I
wanted to use the verjuice anyway... people had mentioned not having
tasted it, so I wanted to share. Washed the chard, then simmered in
water with a little verjuice and salt. Cooked it a bit more than I would
if I was cooking for myself, because I know many people prefer greens
more cooked than I like,  and that seems to fit with the descriptions
I've read. Then I drained it, added a good lump of sweet butter and a
splash more verjuice.

Amounts? You want exact quantities? And times? That's not how I cook
things like vegetables... which will make following period sources
easier... though repeating successes may prove tricky. I liked this one,
 and I think I will try it with other greens just for myself.

Anne

> Olwen said:
>
>> I want to thank you and the SPCA for hosting the potluck.  It was fun
>> to see
>> faces and chat.  And all that yummy food!  Two tables filled with
>> goodies!
>> Personally, I copped out, did the cheap and easy, and just brought a
>> wheel
>> of brie, but so many folks showed up with such an assortment of
>> delicious
>> foods!  I hope you all post in on your contributions to the potluck!!
>